Hello,
Today
everything seemed to have a wee touch of the mother country to it. The day
started by waking up to a misty, drizzly, wet, winter’s day with a breakfast of
bacon, eggs, tomato, sausages, baked beans and toast. The breakfast was to use
up food but it turned out to a rather English affair.
For
England I had decided to cook a roast beef and vegetables with Yorkshire puddings. The roast beef was marinated with English mustard and seared over a
frying pan prior to roasting in the oven. I had never cooked a roast this way
before and the searing helped keep the juices inside the meat. The potatoes
were pre-boiled and shaken in a strainer to rough up the edges, the potatoes
were roasted covered in duck fat, garlic and thyme. I also cooked parsnips,
peas, broccoli and carrot to serve with the meal.
The
Yorkshire puddings were made with flour, eggs and milk, so simple and so very
tasty. Oil was added to cupcake dishes and heated in the oven. Once the oil was
hot the pudding batter was added to it and it was cooked until golden, the
result was a big success, I really like Yorkshire puddings with gravy.
Yorkshire puddings are pretty much just stomach fillers but so good.
The
gravy contained juices from the roast, red wine and plain flour. It was simple
to make and is quite nice, the quantity of red wine called for in the recipe is
a touch high in my opinion. The gravy added a different taste to a traditional
Australian gravox gravy.
I
always like a good roast, this roast was better than most, all due to the
humble Yorkshire pudding.
Bye
Sam’s
rating: 9/10
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